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Diana Zheng who wrote one of the first Teochew cookbooks in English ("Jiak!") says that in the diaspora it's immensely challenging to know which restaurants serve our food, unless you have local knowledge. We tend to blend in fully with our adopted diaspora identities (most people would see these restaurants and just call them Thai or Vietnamese or Cantonese) but underneath all of that there are a few dishes, words, phrases, that give us a hint that they serve our food too (Teochew- and- something else is often a blended identity).

Funnily enough I was talking to a Thai-Teochew friend in LA and we were complaining about how Teochew food from China in LA and SF we really dislike coz it's like they never used any of our spices.